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Breakfast BLT

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 1
Author: kingcooks

Ingredients

  • 2 slices sourdough bread
  • ½ cup mixed greens arugula, spinach and red leaf lettuce
  • 2 slices of tomato
  • 2 large eggs
  • 2 strips uncured bacon cut in half
  • Butter for cooking
  • Olive oil for cooking

For the Basil Garlic Aioli

  • 1/2 cup olive oil mayo
  • 1 tbsp freshly chopped basil
  • 1 tsp finely chopped garlic
  • Salt and freshly cracked pepper to taste

Instructions

To make the Basil Garlic Aioli

  • Combine mayo, basil, and chopped garlic to a bowl and mix thoroughly. Add salt and fresh cracked pepper to taste. Set aside and allow the flavors to incorporate.
  • - Melt 2 tbsp. of butter in a large pan over medium heat. Toast the sliced sourdough bread for a few minutes on each side, until golden brown. Set aside.
  • - Cut a couple of strips of bacon in half and cook until desired doneness. (Tip: Set aside on a paper towel to drain some of the oil away to make the bacon extra crispy)
  • - In a skillet over medium heat, add 1 tbsp. of olive oil and cook eggs until desired doneness - If you want a runny yolk, sunny side up or over medium works best!

To assemble your Egg BLT

  • - Spread the basil garlic aioli on one side of each of the toasted sourdough bread.
  • - Add mixed greens, tomato slices, and bacon to bottom slice.
  • - Top with a sunny-side up eggs.
  • Enjoy!

Notes

You can enjoy it as a sandwich or open faced, it's delicious either way!